Recipe: Sweet Potato Cake
Spiced Sweet Potato & Dragon Fruit Cake with Coconut Yoghurt Icing
• 200gm plain flour
• 1 tsp baking powder
• ¼ tsp bicarb soda
• ½ tsp cinnamon
• ½ tsp ground ginger
• pinch nutmeg
• pinch salt
• 125gm unsalted butter, diced
• 200gm castor sugar
• 200gm cooked, sieved and cooled sweet potato
• 2 eggs
• 2 dragonfruit, peeled and sliced thinly
• Handful of mint leaves
• 50gm palm sugar
• 1tsp grated ginger
• 30ml lime juice
• 500ml coconut yoghurt
• 50gm icing mixture
• 30gm shredded coconut, toasted
Preheat oven to 180°C. Grease and line a 22cm round cake tin. Sift the flour, baking powder, bi-carb, cinnamon, ginger, nutmeg and salt together. Cream the butter and sugar until pale and light.
Add the eggs one at a time and mix well. Add the sweet potato and mix well. Gently fold in the flour mixture until well combined.
Pour into the cake tin and bake for 45 minutes at l B0°C.
Allow to cool slightly before turning out onto a cake rack to cool.
Simmer the palm sugar, lime juice and ginger together until
the sugar has dissolved. Pour the cold syrup over the dragonfruit and mint.
Spread the coconut yoghurt on top of the sweet potato cake
to act as the icing and decorate with the dragonfruit and shredded coconut.